Best Vegan Eggless Egg Salad Recipes

EGGLESS EGG SALAD

Eggless Egg Salad image

Since adopting a vegan diet two years ago, I found the food I missed most was eggs! (I thought it would be pastrami, but who knew?) This recipe combines the flavors of my favorite eggless egg salads tasted along the way.

Provided by Yosemite Chef

Categories Spreads

Time 20m

Yield 4 sandwiches, 4-6 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces extra firm tofu, drained and patted dry of all excess moisture
2 tablespoons low-fat vegan mayonnaise
1 teaspoon Dijon mustard
2 teaspoons dill pickle relish
1/2 teaspoon turmeric
1 teaspoon dried dill
2 scallions, thinly sliced
1 celery rib, sliced and finely chopped
1/2 teaspoon apple cider vinegar
salt
pepper

Steps:

Slice one-third of the tofu and mash in a bowl.
Add the other ingredients in whatever order you wish.
I like to slice and cube the remaining tofu so it resembles the egg salad I grew up with: kind of chunky with the yolks fully incorporated.
Enjoy on rye bread or on crispy crackers.
Bon appetite!

VEGAN EGGLESS EGG SALAD

Vegan Eggless Egg Salad image

This is my personal recipe and it's my favorite in the summer and spring time! I recommend putting it inside a wheat pita pocket or make it into a sandwich :) it taste better than eating it plain!

Provided by Matteo.

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

mori-nu extra firm tofu (one 10.5oz package)
1 teaspoon apple cider vinegar
1 teaspoon agave nectar (or any type of sweetener)
2 teaspoons prepared mustard
1/2 cup vegan mayonnaise (or your favorite vegan mayo)
1/2 teaspoon turmeric
1/2 teaspoon nutritional yeast
1 tablespoon fresh parsley, minced
1 tablespoon carrot, minced
2 tablespoons white onions, minced, can use red onion
2 tablespoons minced celery or 1/2 teaspoon celery seed
paprika (optional)
cayenne pepper (optional)
black pepper and sea salt

Steps:

Drain liquid out of tofu and crumble into pieces with either a fork or your hands. Try to keep some shapely pieces, this is not supposed to be the texture of ricotta cheese.
In a separate bowl, combine vinegar, mustard, Vegenaise agave and turmeric. Pour and gently fold into crumbled tofu.
Add parsley, carrots, onion, and celery/celery seed. Mix throughout.
Continue to season to your preferred taste with paprika, black pepper and sea salt, and cayenne.
Cover with plastic wrap and refrigerate for at least 45 minutes to allow flavors to come together with the tofu. Overnight is the best thing you can do.
The best way to eat this (in my opinion) is stuffed inside a whole wheat pita pocket with some arugula :) try it anyway you'd like! Enjoy!

Nutrition Facts : Calories 77.9, Fat 6, SaturatedFat 1, Cholesterol 7.2, Sodium 183, Carbohydrate 6.2, Fiber 0.5, Sugar 2.2, Protein 0.6

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